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Instructions

For dried Chickpeas: Soak them in plenty of water with a teaspoon of baking soda overnight. This will help soften them. Drain and rinse the next day. In a large pot, add chickpeas and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, or until chickpeas are tender but not mushy. Remove and leave.

For Canned Chickpeas: Skip the soaking and cooking steps above. Drain and rinse the canned chickpeas and you are ready to start the recipe.

For the Chana Masala Sauce: Heat the vegetable oil in a large skillet or pot over medium heat. Add the cumin seeds and let them spread. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add minced garlic, minced ginger and green chilies. Saute for another 2-3 minutes until the original smell disappears. Add ground coriander, ground cumin, turmeric powder and red chili powder. Add the tomatoes and cook until they soften and the oil begins to separate from the mixture. Add the chicken or corned meat to the tomato mixture and mix well. If you are using canned chickpeas, add salt according to your taste at this stage. Add about 1 cup of water and simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. You can adjust the consistency by adding more water if needed. Stir in the garam masala and season with salt to taste. Garnish with fresh cilantro leaves. Serve hot with rice, naan, roti, or any Indian bread of your choice.